ludja

Here is a discussion thread on Locatelii's, Made in Italy book: click

Adding pancetta to your sauteed onions, carrots, etc (soffrito) will start almost any vegetable risotto off on the right foot...

Excellent, thanks for sharing this, ghost! I've been in the Bay Area a lot longer but still miss New York/New Haven style pizza. I usually get my local approximate fix from Amici's East Coast Pizzeria (there are a few branches around including in Mountain View). I will definately check out "A Slice of NY". For your excursions to SF, here is a thread that I started on SF Pizza.

Here are some ideas from another egullet member who was throwing a "food on a stick" party... click Welcome to eGullet, floormee, and have fun with your get together. It will be interesting to see what you decide on making.

I like the lighter version of Negronis as well, the Americano. 1:1 Campari and sweet vermouth, over rocks with a splash of soda and a lemon twist.

Can I ask how you make this? What type of buckwehat do you buy? Is it available in bins usually as buckwheat groats? Just cook with some hot water? Thanks...

I've always wanted to try chicken and waffles; it's on my list the next time I go down to LA. Does the classic chicken and waffles combo have gravy with it or is the waffle just served alongside with butter? How was your fried rabbit and waffle combo served, marlena? (Thanks for pointing out Zazu as well; the website and menu make it sound like a place to stop by and visit.)

I learned about a new traditional buckwheat dish today in November's Saveur magazine. I never heard of them growing up in New England, but "ployes" are a particular Acadian buckwheat crepe/pancake/flat bread made in Northern Maine and also on the other side of the border where Acadians settled. The dish is thought to be descended from Breton galettes. The Saveur article profiles the Bouchard Family Farm in northern Maine that grows a particular type of buckwheat in that area--sliverskin buckwheat and sells buckwheat flour and mixes for ployes. The article mentions that diversifying from potatoes to this special buckwheat over 20 years ago permitted them to keep their farm as potato prices plummeted. Here's the link to their website: click. They can be filled with savory or sweet things. One of the classic savory fillings is "Cretons", a homemade pork pate. (Saveur has a recipe for this too.) Here's a webpage with more info on ployes : Here's a recipe for ployes that is similar to the Bouchard recipe in Saveur: click

Thank you for showing us your display of kaffleklatsch treats! One item looks better than the next including the darling buchteln and the regal guglehupf. The glaze on the apple cake looks quite artistic! I love poppyseed desserts from Europe--you really get a nice dose of poppyseed taste. Most American poppyseed desserts have a small amount of poppyseeds delicatelly strewn through the cake. I would love to try that poppyseed cake if you have time to share it.

Here's a thread on millionaire bars and shortbread: click

The sommelier stuck the cork up his nose to discern hints of pepper or rose. He poured for my taste, but I was in no haste to sip wine after viewing his pose.

I think at times the thread has meant all of these groups. Some of the discussion described some of the differences that immigrants from Africa versus native born Black Americans might encounter or feel themselves in working and aspiring to careers in the food industry. Who is viewed as 'black' and who considers themselves 'black' does sound like a whole other discussion! In any case, many, but not all, of the issues discussed here would seem to apply in different degrees to all people of color or other groups that are currently less represented in the field. Different sub-groups may have different challenges but they all will share some challenges in common. One basic common challenge is that of the perception of "who" is a chef, as in the example vadouvan and bethala gave. Perhaps that is the point you are raising. ← I get the impression here that it is being used in the American sense. Others can explain what that means better than I can. ... ← Yes, correctly or not, surely the first group that most Americans would think of when someone says "Blacks" or "African Americans" in the US are the large percentage that have been in the US for over two hundred years, plus newer immigrants from the Carribean and South America. The understanding and familiarity of the roots of different peoples from Africa also depends on where you live in the US and the diversity of Blacks or African immigrants who live there. The number of newer immigrants directly from Africa really seem to be more broadly on the upswing though in many different segments of society. As an example, I've started seeing significant numbers of new graduate students in Chemistry and the other sciences coming from Africa to study in the US. A professor friend currently has a postdoctoral student from Zimbabwe, two grad students from Tunisia and one from Ethiopia. He also has a black American from Georgia (US) as a grad student. The student from Zimbabwe is the child of Indian and 'white' Afrikaner parents. Their potluck food gatherings for the lab are very interesting--especially once you add in the students from Kentucky, India, Germany and Malaysia! (His lab happens to be especially diverse right now, but it is a real trend.) You must deal directly or indireclty with these questions of color, heritage and identity often as a Frenchman with roots in African Algeria and living in the US. Enjoy your lecture and demo at the Tuareg exhibition; it sounds like an interesting event and one that will surely help expand people's notion and knowledge of the area and cuisine. Sounds like a good thing given the topic and discussion in this thread.

A German city with great art museums and excellent beer. Hmmm... Nope, sorry. Nothing comes to mind. ← Munich!

There are some nice traditional apple cakes from Germany, Austria and other parts of Europe that do not use oil as an ingredient. Many of the German/Austrian ones use some yeast in the cake. See this thread for some recipes and see post 18 wtihin the thread for links to other apple bread and cake recipes. click

Truffliciously yours, I think 'truffle' is a beautiful food word too.

Thanks highchef! It is hard to do a search and find exactly what you are looking for. I am new to eGullet and I didn't see the topic. I did realize that it had probably already been covered but I thought it would be fun to put it out there anyways. Thanks everyone for your responses. They all sound like great books, many of which I am sure I'll be adding to my collection. ← As an aside, the best way to search the site is to use the "search" feature located by scrolling all the way to the top of each page. The word "search" is in dark blue text. This search function is a lot more powerful than than the two boxes below the eGulllet banner that say "site search" and "google search". You can specify the search quite a bit more tightly and only really need to get creative if major search word is three letters or less. Search words need to be four or more letters. For finding threads on favorite cookbooks, I would search, cookbook* and select the search for all sub-forums and for the word 'cookbook*' to be in the title. Choose the searches to be reported as 'threads'. There are lots of great "best" cookbook threads in some of the different regional forums as well such as for Italian or Indian cookbooks. It is great to pop up these existing threads as there are always new people and opinions!

I think at times the thread has meant all of these groups. Some of the discussion described some of the differences that immigrants from Africa versus native born Black Americans might encounter or feel themselves in working and aspiring to careers in the food industry. Who is viewed as 'black' and who considers themselves 'black' does sound like a whole other discussion! In any case, many, but not all, of the issues discussed here would seem to apply in different degrees to all people of color or other groups that are currently less represented in the field. Different sub-groups may have different challenges but they all will share some challenges in common. One basic common challenge is that of the perception of "who" is a chef, as in the example vadouvan and bethala gave. Perhaps that is the point you are raising.

I also like this flavor combination, Corinna. A variation I've made (from "Cucina Rustica" by Kleinman and La Place) is to make make an arugula butter (softened butter mixed with finely chopped arugula). Spread this on a garlic rubbed, lightly toasted crostini and top with a thin slice of bresaola. (Bundnerfleish, German dry cured beef, is a good substitute if you don't have bresaola.) Lots of options for crostini and bruschetta... Another nice recipe from "Cucina Rustica" (a favorite book of mine) is to layer very thin slices of raw fennel over good canned sardines (drained). Sprinkle with fresh oregano, olive oil, red pepper flakes and lemon juice. Serve w/crusty bread. Grilled raddichio is also delicious. Top with some olive oil and salt and pepper. Another nice marinated vegetable mix is baby artichokes, mushrooms and pearl onions with lemon and olive oil.

Well, one place I've seen this is in Shirley Corriher's, "Cookwise". They are the name she gives to her grandmother's biscuits...

This vinegar from Barbara Tropp in "China Moon" is nice: Lemongrass Serrano Vinegar

Is this book written in Chinese or is it also available in English? (welcome to eGullet, by they way, peony!)

Thank you for entertaining our questions, Chef Andres. Have you noticed if the tastes of visitors to your restaurants have evolved in the last 10 or so years? Are you able to serve some dishes now with more success than you could have ten years ago? Any examples to share? Are there items on the menu that still meet some resistance or that people are recluctant to order? (I guess that we can exclude the Minibar from this consideration as I suppose most guests would be very adventurous and open to new food experiences.) Thank you in advance, ludja

Ok cool and which are the desserts, those last seven?? Or are there desserts? ← Mette's challenge: Shalmanese's extra twist:

Fish and chips may lend itself to some interestng variatons.

Did the drink gave gin in it? In the US, an Americano is a long drink (over ice) made up of Campari and red vermouth with a splash of soda. (So, it is basically like a Negroni without the gin and with the addition of soda.) Thank you for sharing your fabulous trip with us. Picnics on the train sound very nice. It's nice that they let you open wine there.